Best Mushrooms Michael Recipes
MICHAEL'S BEST BUTTON MUSHROOMS
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large skillet, heat the oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.
- Add the butter. Cook and toss for 5 minutes, until beautifully browned.
- Season with salt and add the garlic. Saute another 2 minutes, and add the thyme, lemon juice, and white wine. Cook to evaporate the liquid.
- Toss in the parsley and serve immediately.
MUSHROOMS MICHAEL
This recipe comes from the Bull and Anchor Restaurant which has been closed for many years. These mushrooms are amazing. Note: The batter recipe makes a great deal of batter, so feel free to make additional mushrooms or veggies of your choice -- they will be gone in a flash.
Provided by Daily Inspiration S
Categories Vegetable Appetizers
Time 35m
Number Of Ingredients 20
Steps:
- 1. To make the batter, crack the egg into a bowl and whisk. Add milk and combine. Add salt, nutmeg, sugar, white pepper and garlic powder - mix well. Add flour and blend well. Then add baking powder and whip until smooth.
- 2. Hold large fresh mushrooms by the stem and dip cap into the batter mixture. Place in a deep fryer at 325 degrees until golden brown. Serve hot.
- 3. To make the dipping sauce: Combine the chili sauce, catsup, worchestershire sauce, horseradish, salt, pepper, and garlic powder. Add sour cream and blend completely. Serve chilled.
MICHAEL'S BEST BUTTON MUSHROOMS
I saw this on Foodtv yesterday and I can't wait to try it. Mushrooms are glazed with a garlic white wine lemon sauce with a little thyme added. Small white button mushrooms were used and left whole for a beautiful presentation. Great for a dinner party. Recipe courtesy of Michael Chiarello.
Provided by Marie
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, heat the oil over high heat and add the mushrooms.
- Do not move the mushrooms until they have carmelized on the bottom.
- When bottoms are carmelized, toss them and continue to cook for about 5 minutes.
- Add butter; cook and toss for 5 minutes until browned.
- Season with salt and add the garlic.
- Saute another 2 minutes and add the thyme and lemon juice.
- Cook to evaporate the liquid.
- Add wine and reduce until mushrooms are glazed with the sauce.
- Toss in parsley and serve immediately.
Nutrition Facts : Calories 323, Fat 29.5, SaturatedFat 8.4, Cholesterol 22.9, Sodium 72.7, Carbohydrate 7.8, Fiber 1.9, Sugar 3.3, Protein 5.6
MUSHROOMS MICHAEL
Recipe comes from a restaurant in Houston, Texas called the Bull-n-Anchor, which closed many years ago. These are batter-fried mushrooms served with a tangy horseradish sauce.
Provided by DailyInspiration
Categories Healthy
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- To make the batter, crack the egg in a bowl and whisk. Add milk and combine. Add salt, nutmeg, sugar, white pepper, and garlic powder and mix well. Add flour and blend well; then add baking powder and whip until smooth. Hold large fresh mushrooms by the stem. Dip cap into batter mixture. Place in a deep fryer at 325 degrees until golden brown. Serve hot.
- To make the dipping sauce, combine the chili sauce, catsup, worchestershire sauce, horseradish, salt, pepper and garlic powder. Add sour cream and blend completely. Serve chilled.
Nutrition Facts : Calories 554.2, Fat 16, SaturatedFat 8.8, Cholesterol 86, Sodium 3725.5, Carbohydrate 85, Fiber 7.2, Sugar 21.5, Protein 17.6
MICHAEL'S BEST BUTTON MUSHROOMS
Steps:
- In a large skillet, heat the oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes. Add the butter. Cook and toss for 5 minutes, until beautifully browned. Season with salt and add the garlic. Saute another 2 minutes, and add the thyme, lemon juice, and white wine. Cook to evaporate the liquid. Toss in the parsley and serve immediately.
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